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Recipes / Vinegar Coleslaw

RECIPE

Vinegar Coleslaw

No-mayo cabbage slaw with a sweet-tangy Dijon vinegar dressing.

6–8 servingsSides & salads

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INGREDIENTS

6–8 servings

Slaw

  • 6 cups shredded cabbage
  • 1 large carrot, shredded
  • 1 celery stalk, very thinly sliced
  • Red onion, optional

Dressing

  • ¼ cup apple cider vinegar
  • 3 Tbsp oil
  • 2 Tbsp sugar or maple syrup
  • 1 Tbsp Dijon mustard
  • ½ tsp salt
  • ¼ tsp black pepper

METHOD

Make it

  1. 1

    Combine cabbage, carrot, celery and optional onion in a large bowl.

  2. 2

    Whisk the vinegar, oil, sugar or maple syrup, Dijon, salt and pepper.

  3. 3

    Pour over the vegetables and toss thoroughly.

  4. 4

    Refrigerate for at least 30 minutes; 2–4 hours is better. Toss again before serving and adjust seasoning.

Cooking notes

  • Fresh celery adds crunch. This version omits celery seed.
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